Crunchy Corn Cheese Dip

 

by Kara Kimbrough

 

1 tablespoon olive oil

3 cups frozen sweet kernel corn, defrosted

1 teaspoon garlic salt

Dash of ground black pepper

2 cups sharp cheddar cheese, shredded 

8 ounce cream cheese block, cut into chunks

1/4 teaspoon chili powder, divided

Preheat oven to 375 degrees F. Coat a skillet with olive oil, heat over medium-high heat. Add corn, sprinkle with garlic salt and ground black pepper, and cook, stirring occasionally, until golden and slightly crispy, around 7 to 8 minutes.

 

Remove from heat and pour into oven-safe dip bowl. Stir in cheddar and cream cheese, followed by half of chili powder. Bake until golden and bubbling, 18 to 20 minutes. Sprinkle baked dip with remainder of chili powder (if you like it spicy) and serve with large corn chips. (This is better after it sits for awhile, so I make it the night before, chill and then microwave before serving.)